When I think of holiday baking, Candy Cane Cookies (Gluten-Free) come to mind as a delightful option. These cookies not only offer a festive flair but also capture the classic peppermint flavor many of us cherish. They’re simple to make and are sure to impress at any gathering. Curious about how to whip up these striped treats and what to pair them with? Let’s take a closer look.
What kind of recipe is it?
Candy Cane Cookies are a delightful holiday treat that combines the flavors of peppermint and vanilla in a beautifully festive form.
These vibrant red and white striped cookies not only bring visual appeal to your dessert table but also a unique taste that captures the essence of the season.
They’re easy to make, making them suitable for bakers of all skill levels, from beginners to experienced chefs.
Perfect for Christmas gatherings, they enchant kids and adults alike, spreading joy with every sweet bite.
Preparation Time
| Attribute | Details |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 30 minutes (plus chilling time) |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Powdered sugar | 1 cup |
| Granulated sugar | ½ cup |
| Unsalted butter | 1 cup (2 sticks) |
| Vanilla extract | 1 teaspoon |
| Almond extract | ½ teaspoon |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Red food coloring | ½ teaspoon |
| Crushed peppermint candies | ½ cup (for topping) |
| Christmas-themed sprinkles | Optional, for decoration |
Notes:
- Make sure the unsalted butter is softened at room temperature for easier mixing.
- If you prefer a stronger peppermint flavor, you can adjust the amount of crushed peppermint candies according to taste.
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing bowls (large and medium) | Used for mixing ingredients together. A large bowl for the dough and a medium bowl for smaller ingredients like the crushed peppermint. | Any large sturdy bowl or even a clean pot can work as a mixing bowl. |
| Measuring cups (dry and liquid) | Essential for accurately measuring flour, sugar, and liquids. | Use a standard coffee mug or a glass with measurements for liquid measuring. |
| Measuring spoons | Necessary for measuring small quantities of baking powder, salt, and extracts. | A standard teaspoon from the kitchen may suffice, though it’s less precise. |
| Stand mixer or hand mixer | Mixer is used for creaming butter and sugar and combining the dough thoroughly. | Use a wooden spoon and lots of elbow grease for manual mixing. |
| Rubber spatula | Ideal for scraping down the sides of the mixing bowl and folding ingredients. | A large spoon can also work for stirring, though it won’t be as efficient for scraping. |
| Wooden spoon | Good for mixing doughs and can also be used when a compacted mixture need to be stirred. | A sturdy plastic or metal spoon can substitute if it doesn’t fit into the bowl too tightly. |
| Baking sheets (2-3) | Needed for placing cookies before baking; multiple sheets facilitate batch baking. | An old flat tray or even lined cardboard can work in a pinch, but may need careful handling. |
| Parchment paper or silicone mats | These protect the baking sheets from sticking and promote even baking. | Lightly greased aluminum foil can be used if parchment paper is not available. |
| Cookie scoop or spoon | A cookie scoop ensures uniform cookie sizes, while a spoon can be used if you lack one. | Any soup spoon can be used for dropping cookie dough onto the baking sheets. |
| Cooling rack | Allows cookies to cool evenly after baking, preventing sogginess. | A wire rack from an old toaster oven or a clean grill can work. |
| Oven thermometer | Ensures the oven is at the correct temperature for baking cookies. | An inexpensive kitchen timer can help you monitor baking time accurately, but won’t replace a thermometer’s function. |
Notes:
- Having the right kitchen equipment can enhance your baking experience and help produce better results.
- Don’t be afraid to get creative with substitutes if you’re working with limited resources!
Cooking Steps
- Prepare your mise en place by gathering all needed ingredients: 240 g (2 cups) all-purpose flour, 120 g (½ cup) unsalted butter, softened, 100 g (½ cup) granulated sugar, 60 g (¼ cup) powdered sugar, 1 large egg (room temperature), 5 ml (1 teaspoon) vanilla extract, 5 ml (1 teaspoon) peppermint extract, 5 g (1 teaspoon) baking powder, 1 g (¼ teaspoon) salt, and 60 g (½ cup) crushed peppermint candies (ensure they’re crushed and ready).
- Preheat your oven to 180 °C (350 °F) and position the oven rack in the middle to ensure even baking. If using a convection oven, reduce the temperature to 170 °C (340 °F).
- Line two baking sheets (roughly 40 x 30 cm or 16 x 12 inches) with parchment paper or silicone baking mats, ensuring that they’re flat and smooth.
- In a large mixing bowl, cream together 120 g (½ cup) softened unsalted butter with 100 g (½ cup) granulated sugar and 60 g (¼ cup) powdered sugar. Use a stand mixer or hand mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy.
- Add 1 large egg, 5 ml (1 teaspoon) vanilla extract, and 5 ml (1 teaspoon) peppermint extract to the creamed mixture. Beat on medium speed until well combined, about 1-2 minutes. The mixture should have a homogeneous consistency and a pleasant aroma.
- In a medium mixing bowl, whisk together 240 g (2 cups) all-purpose flour, 5 g (1 teaspoon) baking powder, and 1 g (¼ teaspoon) salt. Gradually mix this dry mixture into the wet mixture at low speed just until combined and the dough begins to come together.
- Don’t overmix; stop when no dry flour remains visible.
- Fold in 60 g (½ cup) crushed peppermint candies until evenly distributed throughout the dough using a rubber spatula or wooden spoon. The dough should be somewhat stiff and tacky.
- Utilizing a cookie scoop (or a tablespoon), portion out the dough and place it onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading. Aim for uniform sizes for even baking.
- Bake the cookies in the preheated oven for 10-12 minutes, rotating the baking sheets halfway through to ensure even baking. The cookies should be lightly golden around the edges and firm to the touch but slightly soft in the center; they’ll firm up as they cool.
- Once baking is complete, remove the baking sheets from the oven and place them on a wire rack. Let the cookies cool on the sheets for about 5 minutes before transferring them to the cooling rack to cool completely.
- Allow the cookies to cool for at least 15-20 minutes on the wire rack before serving. They should be crisp on the edges and chewy in the center, with a delightful aroma of peppermint and vanilla.
- If desired, dust with additional powdered sugar before serving.
Variations
- Chocolate Peppermint Swirl: Add 30 g (¼ cup) cocoa powder to the dry ingredients and swirl in melted dark chocolate into the dough for a chocolatey twist on the classic.
- Gluten-Free Delight: Substitute the all-purpose flour with a gluten-free all-purpose flour blend to make these cookies friendly for those with gluten sensitivities.
- Dairy-Free Version: Replace the unsalted butter with 120 g (½ cup) dairy-free margarine or coconut oil for a dairy-free take on these cookies.
- Vegan Treat: Use a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons of water) in place of the large egg to create a vegan-friendly cookie.
- Spiced Holiday Cookies: Incorporate 1-2 teaspoons of ground cinnamon or nutmeg into the dry ingredients for a warm, spiced flavor perfect for the holiday season.
- Nutty Peppermint Crunch: Add 60 g (½ cup) chopped walnuts or pecans along with the crushed peppermint candies for a nutty texture and added crunch.
- Lemon Zest Twist: Substitute the peppermint extract with lemon extract and add the zest of one lemon to the dough for a refreshing citrus flavor.
- Slow Cooker Cookies: Form the balls of dough and place them in a greased slow cooker. Cook on low for 2-3 hours for a soft, chewy cookie alternative without using the oven.
Tips on plating and presentation
To make your Candy Cane Cookies truly stand out, consider how you plate and present them.
Use simple plating techniques, like stacking cookies in a festive tin or arranging them on a colorful platter.
For presentation tips, add a sprinkle of powdered sugar or place them beside peppermint sticks for a pop of color.
These small touches will enhance their visual appeal significantly!
What other dishes can I pair it with?
If you want to elevate your candy cane cookie experience, consider pairing them with complementary dishes that enhance their festive flavor.
I enjoy serving them alongside chocolate fudge and peppermint bark during holiday desserts.
For festive parties, a rich pumpkin pie or a classic gingerbread cake also makes a delightful accompaniment.
These pairings create a well-rounded treat table that everyone will love!
What drinks can I pair it with?
Serving candy cane cookies isn’t just about the sweets; it’s also a chance to complement them with the perfect drinks.
I love pairing them with rich hot cocoa to enhance the chocolatey goodness. Alternatively, a warm cup of peppermint tea adds a refreshing twist, balancing the sweetness perfectly.
Both options create a cozy, festive atmosphere that makes enjoying these cookies even more delightful!
Frequently Asked Questions
How Can I Store Leftover Candy Cane Cookies?
I store leftover cookies in airtight containers to keep them fresh. Just let them cool completely before packing them up. This way, I enjoy my treats for days without losing their delicious flavor and texture!
Can I Freeze These Cookies for Later Use?
Yes, I freeze cookies all the time! Just wrap them well in plastic wrap, then store them in an airtight container. When you’re ready to enjoy, thaw them at room temperature for best results.
Are There Vegan Alternatives for This Recipe?
Yes, I’ve found vegan substitutes for this recipe! You can use plant-based options like almond milk, coconut oil, and flaxseed instead of eggs. They’re great for achieving a delicious vegan treat everyone will enjoy.
How Do I Make These Cookies Less Sweet?
To make these cookies less sweet, I reduce sugar by about a quarter and balance flavors with a pinch of salt or spices. It really elevates the overall taste without overwhelming sweetness. Give it a try!
What Type of Food Coloring Works Best for Decorating?
I prefer using gel food coloring for decorating because it provides vibrant hues without altering the cookie’s texture. Natural dyes are great too, especially if you want a more subtle, earthy tone in your decorations.